Wash and cut greens into bite-size pieces.
Bring 1 quart of water to a boil and add greens. Cook until tender (Kale and Collards will take about 10 minutes, the others can be added after 5 minutes of cooking). Drain and set aside.
Heat oil in a large skillet and add garlic, stirring constantly, for about 15 seconds. Add greens to skillet and sprinkle with the Tamari. Stir and toss until all the veggies are coated with oil.